Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
Consumers want less alcohol in their beverages – and yet alcohol is the very part of a drink that helps deliver a complex flavour profile and mouthfeel. So how can brands mimic alcohol and create a convincing low or no alcohol product?
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.
Mile High Labs has submitted a European novel foods dossier for its CBD isolate. According to Christian Hendriksen, vice president of international expansion, compliance with novel food regulations will help move CBD into the FMCG mainstream.
Trading updates from Premier Foods and Danone illustrate how the Covid-19 crisis has shifted consumer demand towards familiar foods and pantry staples.
Beta glucans that deliver immune health benefits are an ingredient that is making its way into mainstream food and beverage categories. As the coronavirus pandemic places health and diet in the spotlight, this shift is likely to gather steam.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
The UK Advertising Standards Authority has banned an advertising campaign for Burger King’s Rebel Whopper – which uses a patty made by Unilever-owned The Vegetarian Butcher – for implying it is suitable for vegans and vegetarians.
Heat from sewage systems holds the key to growing more locally-grown produce and protecting food systems from the structural weaknesses exposed by coronavirus, it has been claimed.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Young Foodies, a community for small and medium-sized food brands, is launching a new direct-to-consumer sales channel, Mighty Small. It is hoped the innovation will help smaller brands who have seen their shelf space squeezed during the COVID-19 crisis.
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer...
The food system is charged with providing safe, affordable and trusted nutrition. This means operating as efficiently and transparently as possible. FoodNavigator caught up with John McPherson, director of Global Solutions at supply chain tech innovator...
Amid tales of furloughing, cash flow problems, and shuttered doors, Minor Figures is getting creative. CEO Stuart Forsyth tells us how the oat m*lk brand is doing its bit to keep small businesses afloat.
Vertical farms are poised to capitalise on a US$50bn (€45.6bn) global market opportunity, according to market analysts at Barclays Capital. However, challenges remain.
The European Commission (EC) is to allow lacto-N-tetraose (LNT) to be placed on the market as a Novel Food for use in food supplements and infant product formulations.
McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.
For many, alcohol-free beer or spirits doesn’t ‘feel’ quite right, according to YesMore account director Lolly Watkins. Does CBD have the potential to remedy this issue for consumers?
A food technology firm in the UK has launched an Immunity Support TAG to help food retailers capitalise on increased demand for immune-boosting products.
As consumer awareness into what truly goes into our foods is increasingly influencing the level of transparency manufacturers and retailers must provide, we look at the balance between artificial intelligence (AI) governance and the realisation of its...
Coronavirus has provoked the food packaging debate, with some using the crisis to hammer home the message that plastic is vital for protecting food from germs and extending its shelf life, while others stress that the pandemic highlights the fact that...
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
While the coronavirus outbreak has prompted existential questions for The Marshmallowist, the UK start-up says consumer engagement has increased – as has basket spend.
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
Coca-Cola, Nestlé, PepsiCo and Unilever have reiterated their commitments to a creating a circular economy after a report said their plastic waste was contributing to climate change and harming the health of the world’s poorest people.
Highlights from FoodNavigator's line-up of new products being launched in Europe include a new natural energy brand alongside fresh ways to promote gut health and enjoy international flavours from home.
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
As the coronavirus crisis deepens in Europe Bo Zhou, CEO of supply chain software specialist FuturMaster, shares insights into managing the crisis and lessons learnt from keeping the cogs turning in China. “Everything that seems normal everyday becomes...
The coronavirus pandemic should give the food industry increased impetus to make healthier products, according to experts, after an NHS audit in the UK revealed over three quarters (76.5%) of critically ill coronavirus patients are overweight.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
